Japanese Omelette

Crack the eggs into a large bowl. Gently whisk until the yolks and whites are homogeneous, without incorporating excess air.

Add the sugar, salt, soy sauce, mirin, and dashi stock and whisk to combine. Pour into a spouted liquid measuring cup for easy pouring.

Heat a tamagoyaki pan over medium-high heat. Use a folded paper towel and chopsticks or a silicone brush to brush a generous layer of oil on the pan, making sure to get the sides and corners.

Pour ⅙ of the egg mixture into the pan and quickly tilt to cover the bottom evenly. When the egg is mostly set, but still looks wet on top, gently roll the egg toward you. Push the rolled egg to the opposite side of the pan. Brush the pan with oil and pour in another ⅙ of the egg mixture. Lift up the rolled egg and let the mixture flow underneath. When the egg is almost set, roll the omelette toward you, then push to the other side of the pan. Repeat, adding ⅙ of the mixture at a time and continuing to roll the egg into a large roll. If at any time the pan seems too hot, remove the pan from the heat for a few seconds to cool down instead of adjusting the heat on the stove.

Remove the rolled omelette from the pan and wrap in a sushi mat, then press into a rectangle, if desired.

Let cool slightly, then cut crosswise into 1-inch (2.54 cm) slices.

Serve with grated radish and soy sauce.

Enjoy!